| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Tex-Mex |
Breads, Tex-mex |
1 |
Servings |
INGREDIENTS
| 5 |
|
Eggs yolks; well beaten |
| 5 |
tb |
Sour cream |
| 5 |
tb |
Sugar |
| 1 |
tb |
Almond extract |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Flour |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Combine all, adding each item as listed, and enough more flour so that
dough is no longer sticky, but still very soft. Roll small portions of
dough at a time to paper-thin. Use lightly floured working surface. Cut
into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring
enough oil to 400~ in deep heavy saucepan, at least 3" deep. As you drop
the dough into oil, make a 1" slit down center of each and draw the
opposite ends of the strip through the slit. They'll fall to the bottom but
will surface in a few seconds as they brown, about 2 minutes. Lift out with
tongs and drop into large grocery sack containing about 1 LB of 10-X
powdered sugar. Source: Gloria Pitzer's Secret Recipe Newsletter.
Posted to EAT-L Digest 27 Sep 96
Date: Fri, 27 Sep 1996 08:58:46 -0400
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
A Message from our Provider:
“People disappoint. God doesn’t.”